Any form of sea life that is consumed by human beings as food is referred to as seafood. In most definitions it includes shellfish and fish. Shellfish classified under pier seafood include echinoderms, crustaceans, and molluscs. Reduced consumption of mammals like dolphins and whales has made them to be declassified under seafood. Sea vegetables are also categorized under sea life hence they also form part of seafood.
Fish forms a vital part of sea life and are widely consumed on Redondo Beach. Fishes are classified into different categories basing on different criteria. The criteria used in this article bases on the part of the sea the organisms occupy and migratory characteristics. Under this criteria, there are four main classes of fish that live in sea water and fresh water bodies. The classes are, pelagic, demersal, diadromous, and fresh water fish.
Palagic fish live on the surface of the sea or ocean. They rarely reach the bottom unless in special circumstances. Pelagic fish can be further classified as large predator and small forage fish. The predator group feeds on the small forage fish and other organisms in the water. Marlin, swordfish, salmon, mackerel, tuna, salmon, and sharks are among organisms in this group. The forage sub-group includes anchovies, menhaden, sprats, herring, and sardines. Forage fish accumulate less toxin compared to their predators. They feed on planktons.
Demersal fishes are found near or on the ocean or sea bed. Examples include grouper, flatfish, cod, and stingrays. In comparison to pelagic fish, they are more sedimentary. Their food is supplied by crustaceans inhabiting sea beds. They do not swim a lot hence their muscles are less developed. This makes their meat whiter too.
The nature of diadromous fishes is to migrate with seasons. They are adapted to living in salty as well as freshwater. This allows them to change habitats between the two water types seasonally. Some demersal and pelagic fishes are also in the diadromous group. Examples include shad, salmon, lamprey, and eels. They eat water plants and planktons in most cases.
Freshwater fish as suggested by the name occupy water bodies that contain fresh water. Such bodies include ponds, lakes, and rivers among others. Fishes in this group are normally captured for fish farming on farms. They contribute to the largest percentage of all fish consumed world-wide. Major fishes under this category include trout, catfish, tilapia, and carp.
There are many methods used to prepare sea organisms. Some of them include baking, broiling, grilling, microwaving, poaching, steaming, and pan frying. The method used may depend on the nature of fish or shellfish in question although some organisms can be prepared in more than one way. Preparation involves removing the intestines, scales, and other parts that are not edible. Some organisms can be prepared whole while others need to be made into pieces.
Prepared seafood can be served together with other foods and ingredients. Surplus can be preserved through refrigeration, salting, steaming, smoking, or roasting among other methods. Prepared food should always be kept separate from the raw one to avoid cross-contamination. And before preparation, the food should be checked for freshness.
Fish forms a vital part of sea life and are widely consumed on Redondo Beach. Fishes are classified into different categories basing on different criteria. The criteria used in this article bases on the part of the sea the organisms occupy and migratory characteristics. Under this criteria, there are four main classes of fish that live in sea water and fresh water bodies. The classes are, pelagic, demersal, diadromous, and fresh water fish.
Palagic fish live on the surface of the sea or ocean. They rarely reach the bottom unless in special circumstances. Pelagic fish can be further classified as large predator and small forage fish. The predator group feeds on the small forage fish and other organisms in the water. Marlin, swordfish, salmon, mackerel, tuna, salmon, and sharks are among organisms in this group. The forage sub-group includes anchovies, menhaden, sprats, herring, and sardines. Forage fish accumulate less toxin compared to their predators. They feed on planktons.
Demersal fishes are found near or on the ocean or sea bed. Examples include grouper, flatfish, cod, and stingrays. In comparison to pelagic fish, they are more sedimentary. Their food is supplied by crustaceans inhabiting sea beds. They do not swim a lot hence their muscles are less developed. This makes their meat whiter too.
The nature of diadromous fishes is to migrate with seasons. They are adapted to living in salty as well as freshwater. This allows them to change habitats between the two water types seasonally. Some demersal and pelagic fishes are also in the diadromous group. Examples include shad, salmon, lamprey, and eels. They eat water plants and planktons in most cases.
Freshwater fish as suggested by the name occupy water bodies that contain fresh water. Such bodies include ponds, lakes, and rivers among others. Fishes in this group are normally captured for fish farming on farms. They contribute to the largest percentage of all fish consumed world-wide. Major fishes under this category include trout, catfish, tilapia, and carp.
There are many methods used to prepare sea organisms. Some of them include baking, broiling, grilling, microwaving, poaching, steaming, and pan frying. The method used may depend on the nature of fish or shellfish in question although some organisms can be prepared in more than one way. Preparation involves removing the intestines, scales, and other parts that are not edible. Some organisms can be prepared whole while others need to be made into pieces.
Prepared seafood can be served together with other foods and ingredients. Surplus can be preserved through refrigeration, salting, steaming, smoking, or roasting among other methods. Prepared food should always be kept separate from the raw one to avoid cross-contamination. And before preparation, the food should be checked for freshness.
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